In season

Orange, beet and fennel salad

Ingredients:

* 2 med. large beets, cleaned, peeled cooked
* 2 med. oranges, peeled and segmented
* 1 med. fennel bulb

for the dressing:

* 2 Tbs. olive oil
* 3 Tbs. white balsamic vinegar
* 1 Tbs. fennel seeds, freshly ground
* 1 tsp. mustard
* 1 tsp. agave syrup
* salt

Directions:

1. Peel the oranges and cut them into segments.
2. Slice the cooked beets in fine circles.
3. Clean the fennel and cut of the bottom part of the bulb.
4. Slice the fennel in very thin slices or shavings.

Make the salad dressing.

1. Using a mortar and pestle or coffee grinder, grind the fennel seeds.
2. Mix the salad dressing ingredients together and mix well.
3. Assemble the salad by placing beets oranges and fennel decoratively on a plate.
4. Drizzle the dressing over and optionally garnish with fennel leaves.

photo & recipe: vegalicious.org

Autumn salad

Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and chill to crisp.

Makes 8 servings
Ingredients

* 1/2 cup hazelnuts
* 4 Satsuma tangerines (1 1/3 lb. total)
* 6 Medjool dates (1/4 lb. total)
* 1 tablespoon lemon juice
* 1 tablespoon extra-virgin olive oil
* 5 cups lightly packed 3-inch pieces rinsed and crisped butter lettuce (see notes)
* 3 cups lightly packed 3-inch pieces rinsed and crisped radicchio
* Salt and pepper

Preparation

1. Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.

2. Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch-thick slices. Add to bowl. Pit dates and quarter lengthwise. Add dates, lemon juice, and olive oil to bowl.

3. Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.

from: www.myrecipes.com

Chicory Salad Recipe

Chicory are in season and so I made a salad that the recipe I found on internet.
Here’s the recipe:

Ingredients:

2 large navel oranges
180g carrots; peeled, grated or pared into long strips
10 green olives, stoned and quartered
1 head chicory, trimmed
2 tbsp lightly-toasted pine nuts ( I used roasted peanuts)
generous pinch of cinnamon
2 tbsp lemon juice
5 tbsp orange juice
1 tbsp clear honey
2 tsp orange flower water
1/2 tsp ground cinnamon

Peel the oranges, removing as much of the bitter pith as possible then slice horizontally into very thin rounds. Place in a bowl, cover, and chill. Add the carrots and olives to a bowl and set aside. Meanwhile mix the lemon juice, orange juice, honey, orange flower water and 1/2 tsp ground cinnamon together in a bowl. Whisk to combine, until well blended.

Pour all but 2 tbsp of th dressing over the carrots and olives and toss to combine. Arrange the orange slices around the edges of a round palate then pull the chicory leaves apart and place them on the plate, just inside the orange slices. Scatter the carrot and olive mixture over the top then garnish with the nuts and cinnamon. Dribble the remaining dressing over the top and serve.